Artichoke with Curry Emulsion & Chickpea Emulsion

By: Chef Ivan Brehm posted Aug 25th 2016 03:45PM

4           Jerusalem artichokes, peeled
25ml     olive oil, extra for rubbing
8ml       lemon juice
Salt, to taste
Umami crumbs, black and white sesame crumbs and herb crumbs, for coating
Deep-fried Jerusalem artichoke crisps and silvers and garden mint shoots, for garnishing
Curry Oil Emulsion
25g      curry leaves
20g      curry powder
5g        garam masala
500ml   grapeseed oil
1           whole egg
20g      miso
13ml     Chardonnay vinegar
5ml       honey
Chickpea Emulsion
500g    chickpeas, soaked overnight
2 ltr       filtered water
125ml   extra virgin olive oil

•    For the curry oil emulsion: Place the curry leaves, curry powder and garam masala into a vacuum pack. Add in the grapeseed oil and seal tightly. Place the vacuum pack into a water-bath at 85°C and sous vide for about 3 hours. Strain the mixture through a muslin cloth into a canister. Add in the whole egg, miso, Chardonnay vinegar and honey and pulse until emulsified. Keep chilled the curry oil emulsion in the refrigerator.
•    For the chickpea emulsion: Cook the soaked chickpeas in 2 liters of filtered water in a pressure cooker for about 2 hours. Strain the chickpea liquid through a muslin cloth into a canister. Add in the extra virgin olive oil and pulse until emulsified. Keep chilled the chickpea emulsion in the refrigerator.
•    Place the artichokes, olive oil and lemon juice into a baking pan. Season to taste with salt and bake in a pre-heated steam oven at 90°C until artichokes are tender and then rub with olive oil and salt, to taste. Coat each baked artichoke with umami, black and white sesame and herb crumbs.
•    Spoon a dollop of curry oil emulsion and chickpea emulsion onto each serving plate. Add in the crumbed umami, black and white sesame and herb artichokes. Garnish with artichoke crisps, artichoke slivers, and garden mint shoots. Serves 4


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